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This Instant Pot Chicken Quinoa Soup is packed full of rich and spicy Thai flavors, juicy chicken, sweet red peppers and nutrient packed quinoa - perfect for an easy weekday meal as it takes less than 30 minutes!
I have been loving this soup for weeks now guys. It's light, while at the same time rich and full of flavor. And healthy. Which is awesome for weekday meals.
And it's been so bone chilling cold at my new house that this spicy chicken quinoa soup has kept my soul warmed. When I say bone chilling, I mean it's been in the 30's at night guys. I know, so many places are much colder, but this San Diego girl is just not used to that kind of cold!!!
So soups, soups and more soups are being consumed. I seriously have a love affair with this super quick and easy chicken quinoa soup.
Don't forget to try this Instant Pot Turkey Ramen or this super easy Instant Pot Chicken Pho for soul warming soups.
Why This Recipe Works
Using full fat coconut milk adds a richness to the soup and helps to bring the flavors together.
The quinoa is added after the broth is already cooked so it does not get overcooked.
The chicken is browned before pressure cooking it to add a crust on the outside, while staying tender and juicy on the inside.
The soup is cooked in the Instant Pot, which speeds up the cooking process considerably.
Don't fret, the list may look long but it's all easy stuff guys. This is pretty much a dump and cook soup. And if you can't find all the ingredients at the store, I've included Amazon affiliate links in the recipe card to buy them (note I receive a small commission if you buy through those link to help me pay for the blog expenses).
I actually use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted. But guys, if you're not on the bone broth band wagon yet, GET THERE. It's so good. Learn how to make it right in the Instant Pot.
I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
Adjust the amount of Thai chilies according to your desired spiciness level. I'm kind of a baby, so I only use 2-3, but feel free to use more if you'd like a spicier soup.
The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about ½ as the fresh will be more potent.
I highly recommend buying the tamarind concentrate if you don't already have any. The flavor it adds is incredible, and hard to duplicate with anything else. However, if you absolutely have to, you can substitute lime juice for the tamarind. Just note the flavor will not be quite the same. I've included a link to buy in the recipe card.
The Thai basil is optional as a garnish. You can usually find it at the Asian market, or substitute regular basil or mint in place of it. Both work well.
Like I said, I've included links for all ingredients in the recipe card in case you want to buy them through Amazon.
If you don't have an Instant Pot yet, shame on you. Just kidding, read more about it in my full Instant Pot Review to decide if it's for you or not (it's definitely for you).
Step By Step Instructions
This Thai chicken soup with quinoa is just so damn easy to make. Brown chicken. Dump all ingredients in Instant Pot. Cook for 15 minutes.
Bam. You're done. And if you're really pressed for time? Don't bother browning the chicken. It does add a better flavor, but your soup will still be wonderful if you don't.
There is no reason not to make this chicken quinoa soup.
First, heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
I don't always love the way the Instant Pot browns meat, but it does make it easy so
I don't have to my boyfriend doesn't have to wash another pan.
Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
Add the quinoa and pressure cook on high for 1 minute. Let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
Serve garnished with Thai basil.
I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.
Always use full fat coconut milk.
Adjust the amount of Thai chilies according to your desired spiciness level.
Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
If you are very pressed for time, you can skip browning the chicken, however, I highly recommend it if you have the time.
To freeze prepared soup, place in an airtight container and store in the freezer for up to 3 months. I highly recommend freezing it in single serving container so you only have to thaw out an individual serving.
To thaw, place in the the fridge overnight. Reheat on the stove top or in the microwave until warmed through.
You may also like this Instant Pot chicken curry soup!
Don't forget to sign up for the email list (don't worry, it's only one a week and it's packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Rate the recipe and leave a comment to let me know how it turned out!
Instant Pot Chicken Quinoa Soup
- 1 lbs. chicken thighs, cut in 2" pieces
- 1 tbsp. coconut oil
- 1 cup quinoa, rinsed
- 6 cups chicken stock or bone broth
- 2 tbsp. fresh lime juice
- 1-3 Thai chilies, diced
- 1 tbsp. chili garlic sauce
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 tsp. ginger paste
- 1 tbsp. lemongrass paste
- 4 tbsp. fish sauce
- 1 can full fat coconut milk
- 2 tsp. tamarind concentrate
- 2 red bell peppers, chopped
- Thai basil, (optional-for garnish)
- Heat the coconut oil in the Instant Pot on the saute setting on "normal." Add the chicken and brown on all sides, about 5-7 minutes. You can also brown the chicken in a separate skillet.
- Add all remaining ingredients, EXCEPT the quinoa, and cook on high pressure for 15 minutes. Use the quick release to release the pressure.
- Add the quinoa and pressure cook on high for 1 minute. let the pressure release naturally for 5 minutes, then use the quick release to release the rest.
- Serve garnished with Thai basil.
- I use a homemade chicken bone broth for this soup, though store bought bone broth or stock can easily be substituted.
- I always use full fat coconut milk in my recipes. The lite just doesn't have the same richness and consistency we look for. I will rarely, if ever, call for lite coconut milk.
- Adjust the amount of Thai chilies according to your desired spiciness level.
- The lemongrass and ginger paste are much easier to work with than fresh ginger or lemongrass, and I find the flavor to be very close so I use these in this soup for convenience. Feel free to use fresh if you'd like, just reduce the amount by about ½ as the fresh will be more potent.
- Substitute lime juice for the tamarind concentrate if absolutely necessary. Use 1 tbsp. of lime juice.
- If you are very pressed for time, you can skip browning the chicken, however, I recommend it if you have the time. It adds a deeper flavor to the soup.
This was fantastic! I had pinned this a while back and I’m not sure why I was craving soup when it is 100 degrees, but I looked at the ingredients and it just sounded so good. I feel like the depth of flavor was restaurant quality, and it was bright and delicious. Looking forward to the leftovers today. Thanks for a delicious and easy recipe.
I am so glad you liked it!! I'm eating soup when it's 100 degrees all the time -there something about soup that you can just just crave! I think you'll love it leftover too 🙂
Great comforting soup recipe! Looks so flavorful!
Never tried tamarand concentrate before, but I really want to give it a try. Sound like it takes this cake up to the next level.
It really adds an extra oomph to the recipe!
I loved it! So comforting and easy to make!
Such a healthy, hearty soup it is. And I love the way you explained the whole recipe & every detail. Thank you.
What a rich and creative recipe! This might be my last instant pot soup of the season. Thanks for the inspo!
You're welcome Michelle! Hope you love it 🙂
I am love this soup it has my favorite ingredients, yes quinoa and coconut milk. Thai flavors going in there. great comfort food.
Perfect comfort food! Thanks Swathi!
Every time I hear "Thai flavors", I go all in. I love how you used sweet red peppers here - I bet they taste delicious with quinoa. Saving it to my recipes under 30 minutes collection!
Thanks April! I'm a HUGE fan of Thai flavors too 🙂
Cheese Curd In Paradise
It is so cold here in WI and I would love a big bowl of this to eat for lunch! I love all of the different seasoning and flavors- I also love that you use quinoa! Sounds like a delicious and hearty soup.
Thanks Ashley! It's great for cold weather 🙂
What a gorgeous soup! I love the Thai feeling that I'm getting from this soup. It reminds me of this dish that I order every time we go to our favourite Thai restaurant. I have to say, you've got my attention with the lemongrass paste. I've never heard of it. Pinning for later!
The lemongrass is great - so much easier than dissecting fresh lemongrass! Thanks Byron!
I'm making out my grocery list right now to pick up these ingredients. We love quinoa and this is soup season. The weather is frigid and I'm craving spicy soups. The Thai element sounds delicious in this soup. The creamy coconut milk and the tang of lime. So yummy!!
Thanks Marisa! I'm excited I hope you guys love it!!
That Looks very delicious, thank you very Much.!!
I love all things Thai and I'm trying to eat more grains, so this is absolutely perfect!! Love all the flavors in this and your tips are so helpful!
Thanks Pam! I'm glad you like it 🙂
I really enjoy how you break down the whole process to making this and getting this right! All your tips and tricks are so helpful, thanks!
Thanks Demeter! I'm glad it's helpful 🙂
This soup looks so flavourful. And so quick in the IP!
Definitely. Thanks Kate!
This dish looks amazing. I wish I could eat that right now! Thank you for posting this. It’s a keeper!
Thanks so much Neli!
my pot has been sitting in the box since I got it. I am so intimidated by all the options to cook with it.
I love this soup so I think this may be my first try!
You should totally get it out and use it! It's a lot easier than it looks 🙂